Pour gelatine over water, mix with spoon and then microwave for approx 3 seconds or until melted.

Pour gelatine into cream cheese mixture while beating slowly.

Tip mixture on top of biscuit base and refrigerate until set.

Make jelly according to the directions on the packet, when the jelly is room temperature pour gently over set cream cheese layer. (I usually pour from a jug straight into baking tray while it is the fridge – saves transporting and spilling jelly!)